Dredge pheasant pieces in flour mixture.
(Can also add a little thyme and ground bay leaf to this.)
Brown floured pieces in hot shortening in Dutch oven.
Add chicken broth, chervil, sage, parsley and garlic.
Simmer, covered, in Dutch oven for 40 minutes.
Add celery, onions, carrots and tomato sauce.
Simmer another 15 minutes.
Add mushrooms; simmer 15 minutes.
Can thicken \"gravy\" with flour paste if needed.
Serve with long grain and wild rice mixture (Uncle Ben's).
dd sauteed veggies to the stew and let slow-cook for
Cut off top of pumpkin to make a lid.
Clean out seeds and pulp.
Bake hollowed out pumpkin shell on oven rack at 300\u00b0 for approximately 1 1/2 hours.
Fill with hot beef stew; continue baking an additional hour (stew will pick up some flavor from pumpkin).
Remove from oven; serve, using the pumpkin as your serving dish.
Yummy and decorative on a cold fall night.
In a large pot, mix in order; stew meat, vegetables and seasonings.
Add over vegetables the tomatoes and tapioca.\tBake for one hour at 350\u00b0.
Then turn oven to 300\u00b0 for three hours. Bake at least 3 1/2 hours before mixing.
Cook roast until tender.
Add plenty of water to cook vegetables in.
Add vegetables and cook until tender, then add beef stew mix.
Simmer 15 to 20 minutes and serve with crackers or cornbread.
Also excellent frozen for days when you really don't feel like cooking!
alf full.
While stirring stew, add the gravy mixture.
Combine flour, salt and pepper.
Use to coat meat.
In Dutch oven brown meat in hot Crisco.
Add soup, water, onion and basil. Cover and bake at 375\u00b0 for 1 hour.
Remove from oven and cool. Pare and cube potatoes and carrots.
Boil 30 minutes.
Add to stew mixture with wine.
Cover and bake at 375\u00b0 for 1 hour.
Serve with cornmeal muffins.
quart Dutch oven. Add pheasant, onion, celery, salt, garlic powder
1. Quarter pheasant using a heavy knife: cut
Place pheasant in large kettle and cover
Wash pheasant and pat dry.
Sprinkle
I don't have
a
recipe for pheasant and dressing, so I recently fixed
my\trecipe\tfor
dressing and just substituted pheasant
for
the chicken, it turned out well.
epper (if using).
Add pheasant, cover and refrigerate overnight.
Place pheasant breasts in a steamer and cover.
Steam only until meat can be removed from bone (meat should be rare).
Cool to room temperature and cube.
n little pieces for my stew and before I cooked it
aking a thickener for the stew, it should look like the
Wash green beans and trim off stems. Cut in half and rinse in cold water.
Saute lamb meat stew, onions, garlic, salt and spices in olive oil or vegetable oil(stirring occasionally) until meat is brown.
Add 2 cups of water, green beans, chopped tomatoes or 28 oz. can of diced tomatoes. and cook on medium heat for about 10 minutes. cover and simmer on low heat for around 45 minutes or until green beans are tender.
This meal is best when served hot with plain rice.
Place pheasant pieces and the remaining ingredients in a casserole and add just enough boiling water to cover.
Bring to a boil, cover and simmer for 1 1/2 hours or until tender.
Mix stew meat, onions, tomatoes, tomato juice, water and red pepper in a 25 gallon pot. Cook until almost done; add potatoes, mixed vegetables, garlic, salt, pepper and cooking sherry. Cook until done, stirring frequently to keep from sticking. Add the corn and turn the fire to simmer. Stir good.Cook for 10 minutes and turn the fire out. This is 25 gallons of the best stew you will ever eat !
Ten minutes before stew is done, add dumplings (recipe follows) and cover